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slow cooker grits in serving bowls
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5 from 5 votes

Slow Cooker Grits

Love stone-ground grits, but don't want to cook them on the stovetop? Try making these easy, vegan-friendly slow cooker grits!
Prep Time5 mins
Cook Time5 hrs 55 mins
Total Time6 hrs
Course: Breakfast
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Servings: 8 people
Calories: 173kcal

Equipment

Ingredients

  • 1 cup stone-ground grits (I use Trader Joe's Stone Ground Grits) Do not use Instant Grits
  • 2 ½ cups milk or non-dairy milk, divided
  • 2 cups water
  • 2 tablespoons butter or vegan butter, plus more to serve
  • 1 teaspoon sea salt (or more to taste)
  • black pepper to taste
  • 2 ounces shredded cheese (such as cheddar, Parmesan, gouda or vegan cheese), optional

Instructions

  • Spray or brush oil into slow cooker basin. (Don't skip this step!)
    Add grits, 2 cups milk, water, butter, and salt.
    Add Grits, Milk, Butter + Salt to Slow Cooker
  • Cook on low 6-8 hours.
    How thick the grits are after cooking will depend on a few things, such as the fat content of your milk and the specific type of grits used.
    If your grits are not thick after 8 hours, stir and let them cook a few more minutes on high until thickened.
    Cook 6-8 Hours Until Thickened
  • Add the remaining ¼ cup milk, and stir in the cheese (if using). Add additional salt and pepper to taste. Serve hot.
    Leftovers: These grits are best served right away, but leftovers can be stored in the fridge and served within 2-3 days. Note that the grits will thicken substantially when chilled. When reheating, stir in extra milk, cream, or yogurt to rehydrate the grits.
    Stir in Cheese (Optional)

Notes

Yields: About 4 cups of grits

Nutrition

Calories: 173kcal | Carbohydrates: 19g | Protein: 6g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 23mg | Sodium: 686mg | Potassium: 134mg | Fiber: 1g | Sugar: 4g | Vitamin A: 324IU | Calcium: 139mg | Iron: 1mg